Dice bacon into small pieces.

Render the bacon in a stock pot until crispy. Remove bacon and reserve the rendered fat.

Dice onions, carrots, and celery into small pieces.

Mince shallots and garlic.

Saute onions, shallots, carrots, celery, and garlic in the rendered bacon fat for 2-3 minutes.

Add chicken stock, split peas, and ham hock to the pot.

Bring the mixture to a boil, then reduce heat to a simmer.

Cook for 1 hour, or until the split peas are tender.

Remove the ham hock from the soup.

Dice the meat from the ham hock and set aside.

Whisk in small amounts of heavy cream to the soup to prevent breaking.

Simmer for 2 minutes.

Using a hand held blender, puree the soup until smooth.

Season with salt and pepper to taste.

Add the diced ham hock back into the soup.

Garnish with cooked split peas and fresh black pepper.